Classic Crockpot Tomato Basil Soup
This classic crockpot tomato basil soup is incredibly easy to make and bursting with fresh flavors. Perfect for a cozy meal, it requires minimal effort for a delicious and comforting soup.
Equipment
- Slow cooker
- Immersion blender
- Standard blender
Ingredients
Main Ingredients
- 2 cans crushed tomatoes (28-ounce)
- 1 can diced tomatoes (14.5-ounce), undrained
- 4 cups vegetable broth (or chicken broth)
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1/4 cup fresh basil leaves chopped (divided)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup heavy cream or half-and-half (optional, or dairy-free milk)
Instructions
Cooking Steps
- Combine the crushed tomatoes, diced tomatoes, vegetable broth, chopped onion, minced garlic, half of the fresh basil, olive oil, dried oregano, and optional sugar in the slow cooker.
- Season with salt and pepper, then stir everything together until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are very tender.
- Blend the soup to your desired consistency using an immersion blender or by carefully transferring batches to a standard blender.
- Stir in the heavy cream (if using) and the remaining fresh chopped basil.
- Taste and adjust seasonings as needed; if you want it warmer after blending, cook on low for another 15-30 minutes.
- Ladle into bowls and garnish with extra fresh basil, a drizzle of olive oil, or a dollop of crème fraîche.
Notes
This soup is even better the next day! You can adjust the amount of basil to your preference.